Skip to Main Content
  • Grill now, pay later. Rates as low as 0% APR financing with Affirm.  |Shop Now
Baked Green Chile Mac & Cheese by Doug Scheiding

Baked Green Chile Mac & Cheese by Doug Scheiding

By Doug Scheiding

This baked green chile mac and cheese recipe from Doug Scheiding is wood-fired flavor amplified. Cold-smoked cheddar and mozzarella cheeses combine with roasted green chiles for a southwestern take on this classic side dish.

Prep Time

10 Minutes

Cook Time

2 Hours




How many people are you serving?


Activating this element will cause content on the page to be updated.
Units of Measurement:
24 Ounce freshly shredded cheddar cheese
8 Ounce freshly shredded mozzarella cheese
6 Tablespoon (3/4 stick) unsalted butter
16 Ounce dried large elbow noodles
2 1/2 Cup half-and-half, plus more as needed
2 Cup heavy cream
8 Ounce Cream Cheese, Cut into Small Pieces
16 Ounce roasted green chiles
2 Tablespoon Traeger Prime Rib Rub


  • 1

    When ready to cook, set the Traeger temperature to 165℉ and preheat with the lid closed for 15 minutes.

    165 ˚F / 74 ˚C

    Super Smoke

  • 2

    Spread the cheddar and mozzarella cheeses in an even layer on a shallow pan or baking sheet. Place the pan on the grill grates, close the lid, and smoke for 30-40 minutes. Remove from the grill.

    165 ˚F / 74 ˚C

    Super Smoke

    • 24 Ounce freshly shredded cheddar cheese

    • 8 Ounce freshly shredded mozzarella cheese

  • 3

    Increase the Traeger temperature to 300℉. Place the butter in a large disposable aluminum half pan and set the pan on the grill grates. Close the lid and let the butter melt completely, then remove the pan from the grill.

    300 ˚F / 149 ˚C

    • 6 Tablespoon (3/4 stick) unsalted butter

  • 4

    Add the elbow noodles, half-and-half, heavy cream, 16 ounces of the smoked cheddar, all of the mozzarella, the cream cheese, and green chiles, and mix to combine.

    • 16 Ounce dried large elbow noodles

    • 2 1/2 Cup half-and-half, plus more as needed

    • 2 Cup heavy cream

    • 8 Ounce Cream Cheese, Cut into Small Pieces

    • 16 Ounce roasted green chiles

  • 5

    Return the pan to the grill. Close the lid and bake, stirring every 20 minutes, until the noodles are tender and the sauce is creamy, about 2 hours total. If the sauce looks too dry, add another splash of half-and-half and stir to combine. During the last 20 minutes of cooking, sprinkle the remaining (unsmoked) cheddar cheese on top and add a light dusting of Traeger Prime Rib Rub.

    300 ˚F / 149 ˚C

    • 2 Tablespoon Traeger Prime Rib Rub

  • 6

    Remove the mac and cheese from the grill and serve hot. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.

Your Cart